One Bowl Banana Bread {Light & Fluffy!)
The most delicious, light and fluffy banana bread you’ll ever taste. Mix it all in one bowl, bake it off and never make another banana bread recipe for the rest of your life.
I’m one of those lucky girls who happens to come from a long line of amazing cooks. Between my mom, grandmothers, aunts, and close family friends, I’ve been set up for success in the kitchen. When I think of my mom in the kitchen, her banana bread always comes to my mind first. As a busy home cook myself, I don’t have a lot of patience for baking, but this recipe is easy and delicious enough to make a frequent appearance in my kitchen. Anything too complicated doesn’t stand a chance, which is why I love making quick breads.
I’m well aware that people have VERY strong opinions about banana bread. Everybody think’s that theirs is the best. Why should you trust me? Just try it first, then you’ll know.
Watch how to make it
To me, banana bread just isn’t the same without the sweet addition of chocolate chips. It’s kind of like peanut butter and jelly. A peanut butter sandwich on its own is good, don’t get me wrong ~ but adding the jelly just makes your taste buds sing, Halleluuuuuujah!
I’m partial to the mini chips. They’re just so darn cute. And can we take a minute to discuss the sheer volume of mini chips that I have somehow INHALED during the baking process? I really should just buy two bags. One for the recipe, and one to eat while making the recipe. It’s embarrassing.
Okay, moving on.
My mom makes this rock star banana bread that I have come to make my own. It’s light, fluffy, and just freaking delicious. Every time I eat it, I’m reminded of home. I can eat an entire loaf in one sitting. The recipe is extremely simple and versatile. It also easily makes great muffins. Just bake for 18-20 minutes.
Ingredients you need
- Avocado oil (or any flavorless oil like coconut, or veg oil)
- Sugar
- Eggs
- Milk any kind
- Vanilla extract
- Ripe bananas
- All-purpose flour
- Baking soda
- Baking powder
- Chocolate chips
How to Make Banana Bread
- Preheat oven to 350 degrees. In a large bowl whisk the oil, sugar, and eggs until thoroughly combined and fluffy. Add the milk, vanilla and mashed bananas and whisk well.
- Add the flour, baking soda, and baking powder to the banana mixture and use a rubber spatula to combine. Be careful not to over-mix.
- Fold in chocolate chips. Pour batter equally into two greased standard size loaf pans. Bake for about 45-50 minutes. Cool for 10 minutes in the pan then flip out onto a cooling rack to cool completely.
Can I freeze banana bread?
The short answer is, YES! It freezes really well, and while I guarantee you’ll eat it too fast to have a chance to freeze it, you certainly can. Simply wrap it in plastic wrap or foil then place in a ziplock back to freeze for up to 6 months.
Sometimes (all the time) I eat it too fast and I get this thing my sister and I call “bread throat” where it feels like you have WAY too much bread trying to go down the pipes at one time, and it hurts really, really bad! But oh man, it tastes so good, so you just keep going.
It’s just my fave. Period. The end. And I know it’ll be your fave too.
One Bowl Banana Bread {Light & Fluffy!)
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 2 loaves 1x
- Category: Baking
- Method: Oven baked
Description
The most delicious, light and fluffy banana bread you’ll ever taste. Mix it all in one bowl, bake it off and never make another banana bread recipe for the rest of your life.
Ingredients
- 3/4 cup avocado oil (or any flavorless oil like coconut, or veg oil)
- 1 cup sugar
- 2 eggs
- 2 tablespoons milk
- 1 teaspoon vanilla
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 3/4 – 1 cup chocolate chips
Instructions
- Preheat oven to 350 degrees. In a large bowl whisk the oil, sugar, and eggs until thoroughly combined and fluffy. Add the milk, vanilla and mashed bananas and whisk well.
- Add the flour, baking soda, and baking powder to the banana mixture and use a rubber spatula to combine. Be careful not to over-mix.
- Fold in chocolate chips. Pour batter equally into two greased standard size loaf pans. Bake for about 45-50 minutes. Cool for 10 minutes in the pan then flip out onto a cooling rack to cool completely.
Notes
This also makes great muffins. Just reduce baking time to 20-25 minutes.
Interesting recipe; I’m going to try it. I’m not sure where the “one bowl” in the title comes from. I counted 3 bowls in the video, which is one more bowl than traditional banana bread requires. (Or maybe it was two and a half if the black bowl for mashing the bananas doesn’t count as a bowl?) One for wet. One for dry. One for mashing the bananas. This doesn’t really bother me, since it’s only one extra bowl to wash, but I just thought the title was odd.
Hi! The recipe directions have since been updated since I made that video. Sorry for the confusion! You can start by mashing the bananas right in the bowl then adding all the wet, then the dry! Hope you try it and love it!
I think my family purposely leaves three bananas from every bunch just so I’ll make your bread. Absolutely the best!
hahaha, I love it!
I wish banana recipes would say what they expect the actual banana measurement to be, because bananas come in so many different sizes I’m never sure if the amount is correct.
Hey Jacqueline! This recipe is very forgiving. I’ve used all different sizes of bananas, you’ll be good to go!
Hands down the best banana bread! And I have made quite many recipes. This is one of my fave LIBAD’s recipe!!!
Thank you so much Raquel!
Has anyone measured out how many calories this recipe is? In the lifestyle change kick and I don’t see it anywhere was hoping someone knew 🙂
love this recipe and have made many times with people always begging for recipe. curious do u not use any salt in this recipe? i dont see it here but thought maybe accidental. i use 1/4-1/2 teaspoon.
My mom never added it and I don’t think it needs it! But you can!
I’ve made one recipe with bananas in recent memory, which was nice enough, but it felt both unsatisfying and oily, so when this recipe said approx 180ml of oil I absolutely balked. I quartered the amount, ensured the form was well oiled and sprinked with semolina so it wouldn’t stick, and the surface of the cake still leaves a oily sheen on my fingers, BUT it tastes great. I also decreased the amount of sugar a bit, nor do I comprehend how I’m supposed to get the eggs and sugar fluffy when it’s 100g of sugar per egg (which on average is well under 100g). The addition of a bit of chocolate (didn’t have as much, nor can I eat much, so it wasn’t as much) but it was a lovely addition to use little pieces. For some reason other banana bread / cakes that I’ve eaten that have had chocolate have felt like the pieces were way too heavy and big.
It is fluffy though, for sure. Didn’t feel heavy at all. So it succeeded at that.
I was looking to try a new banana bread recipe and have loved your other recipes, so I tried this one (and I love that it’s all done in one bowl). The banana bread turned out great – we love it! It’s been printed and added to my recipe binder. Thanks for sharing!
A recipe binder!! Love that it made the cut!
This is the absolute BEST banana bread recipe! I make it all if the time (I pretty much have it memorized) and everyone loves it. You can easily swap out GF flour like cup for cup for gf bread. My husband likes it with blue berries, the rest of us opt for chocolate chips. Laney..I made this for my grandpa a few times before he passed and he loved it. I can see my children and grandchildren making this bread for years to come. It is a small thing but this banana bread holds a special place in my heart. Thank you for sharing your recipes ❤️
Thank you so much Nichole. I’m so honored to be a part of your family’s story.
This light and fluffy banana bread recipie is the easiest and most delicious I have ever tasted.
Thank you so much Alison!
No Salt?
No salt!
After trying a ton of banana bread recipes, this one is my go-to. Love it!
Thank you Nicole!
LOVE this recipe so much!! Just made it again into muffins and added coconut, pecans and mini chocolate chips. Thanks so much for sharing this easy and delicious recipe!!
Makes me so happy that you love it!
This is thee best banana bread recipe I have ever baked! It is outstanding and I will never use another recipe again. It’s true you can eat the whole loaf in one sitting! Thanks for sharing ❤️
Thank you Michele!
Can you use the whole batter in one loaf pan? Would it still cook through?
If you have a large loaf pan you can, but you run the risk of burning the outside before the inside is cooked.
I made this yesterday after seeing it on @littlebitsof_realfood and omg yum! I made it in a 13×9 pan and baked for 45 mins. Such an easy recipe!
This is HANDS DOWN the best and easiest banana bread ever. My entire family devoured it. Second batch in the oven now in less than 2 weeks. Thank you, thank you!!!
Yaaaaay!!!!!
About to make this for the first time…can’t wait!
How did it turn out?!
You already know: DELICIOUS!
Talk about fluffy! Thank you so much for sharing. This recipe is a keeper.
The fluffiest!!
This is hands down the BEST banana bread I have EVER had. I made it this morning and literally could eat both pans of it today! Thank you, Laney for sharing this most delicious recipe!! 😋
You are so welcome!!
So delicious! A really really good basic banana bread recipe. So easy and approachable, and we always have all these ingredients on hand. Will be making often!
Thank you Juliet!
Best and easiest Banana bread recipe! LOVE IT!
Thank you!!!
This came out great! Is there a known calorie count per slice?
So glad you loved it! Sorry, I don’t know the calorie count.
Easiest and most delicious recipe ! I love that it makes 2 loaves . I love to give one to the neighbor also , only thing is , after they try it . they always request it ! 🙂
SO nice that you gift one and keep one!
This is hands down THE BEST banana bread ever. Look no further for a banana bread recipe — just stop here — you found it! One bowl, so moist and delicious. I bring this everywhere and give it to everyone! BEYOND!
Dominique!! Thank you so much!!!
My go-to recipe every time! Comes out perfect!!!
Yay!!!!
This has become the banana bread recipe I use and make often. I switch it up with adding either chocolate chips or blueberries and it never disappoints. One bowl…so easy…soft moist and whether I bake it in a loaf pan or muffins (sometimes I do one loaf pan and then use the rest of the batter to bake some muffins) it comes out perfect every time. Such an easy recipe and my personal favorite. I’ve even made with olive oil when that was all I had and still comes out wonderful.
Thank you Ashley!! I love how versatile it is too!
Made this for Thanksgiving morning and wanted to take a picture but it was gobbled (get it lol) up too quick! Love Laneys recipes!!
Thank you Lisa!
The best! I make this recipe almost every week. It is so easy and delicious! Definitely add this to your list for holiday baking (and honestly just everyday baking)! It’s great to bring to holiday get togethers and the perfect companion to a cup of coffee.
The perfect companion for everything! Thank you!